First, rinse the cabbage thoroughly under cold water, then carefully remove any damaged outer leaves. Next, place the cabbage on a sturdy cutting board and cut it into quarters, then chop each quarter into bite-sized pieces, ensuring uniform size for even cooking.

After chopping, place the cabbage pieces into a large colander and wash them again, ensuring all dirt or debris is removed; gently shake off excess water, but do not dry completely as some moisture will aid in cooking.

In a large pot, bring approximately 4-6 cups of water to a rolling boil over high heat, ensuring there is enough water to fully submerge the cabbage.

Carefully add the chopped cabbage to the boiling water, then add salt, black pepper, garlic powder, and onion powder to taste, stirring gently to combine. Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, or until the cabbage is tender but still has a slight bite.

Once the cabbage is cooked to your desired tenderness, carefully drain the water from the pot using a colander. Serve the cabbage boil hot as a side dish or as a light meal, optionally garnished with fresh herbs or a drizzle of olive oil.